Banoffee Pie

banoffee pie

Pievember, the 11th. With ten days down, I thought I’d make today an easy one. Graham cracker crust, no bake. It wasn’t until I looked this pie in the eye I learned its preparation could be fatal.

Graham crackers, bananas, whipped cream and toffee. Harmless, you say?

Well, the toffee used here earns it’s nickname, “danger pudding”.

A can of sweet condensed milk boiled, unopened, for one hour will produce dulce de leche. Two hours, caramel sauce. But this unopened can of vaccuum sealed goodness, when boiled for three hours, produces a thick, sweet, rich “toffee pudding”. When this recipe was conceived in the early 1970’s, a man was a man and a can was a can. As the years have passed, America has striven to perfect our disposables and the cans have gotten thinner. Weaker. Every place I looked, I was warned “Don’t do it!”, “Modern cans may not bear the pressure!”, “Don’t be a fool, boy! You’ll be blown to bits!”

Well armed with a large, heavy pot and a foolhardy attitude, I made this pie.

The can shuddered. The can swelled. But the can did not burst, my friends. And the toffee it yielded was dark and luxurious. Take that, disposable America!

Would I make this pie again? Perhaps. Will I live in fear? Never again, friends. Never again.

Now let’s have some pie.

RECIPE (it went just like this, but be careful. They don’t call it “Danger Pudding” for nothing. )

Crust

1 1/2 c graham cracker crumbs

2 sticks butter, melted

1/3 c sugar

2 tsp ginger

1/4 tsp cloves

Filling

1 14oz can condensed milk

2 bananas sliced

1 1/2 c heavy cream

Mix well the crust ingredients and press into pie pan. Put in refrigerator.

Remove label from condensed milk and boil can, unopened, for three hours, making sure the water level always stays well above the can. Let can cool 15 minutes before opening and pour contents into pie shell. Let cool, then add a layer of bananas. Whip cream until stiff peaks form and top pie. Refrigerate before serving.

Originally: Banoffee Pie

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